Make It Yourself: Go-To Vinaigrette
Making your own salad dressing is the key to becoming a stronger cook: Master it and you’ll have the confidence to improvise other dishes. Store-bought dressings, even simple vinaigrettes, are often slicked with freaky stabilizers and excess sweeteners, which can overpower your greens. Once you graduate to the homemade stuff, you’ll never go back. This recipe is a combination of ingredients you almost always have on hand, and you can modify each batch to suit your mood. Try agave or maple syrup in place of the honey or add some freshly grated lemon zest for extra floral tang. Now go forth and emulsify.